The Recipes

Flank Steak with Broccolini Salad


- 5-6 oz. flank steak
- 2 cloves garlic, minced and divided
- 2 T. soy, divided
- 1/2 in. piece ginger, grated
- 1 tsp. rice wine vinegar
- tiny drizzle of sesame oil
- 1 tsp. ponzu sauce
- 3 T. peanut oil, plus more for grilling the steak
- 1/4 red bell pepper, thinly sliced
- 1 carrot, peeled and thinly sliced
- 4 pieces of broccolini or broccoli rabe, cut into 1/2-in. pieces
- 2 scallions, sliced thinly on a diagonal
- 1 tsp. sesame seeds for garnish
- Sriracha or other Asian style hot chili sauce
- salt

Marinade the steak in 1 T. of the soy sauce, 1/2 of the garlic, and the ginger.  Let it marinate for about 30 minutes.

Prepare the dressing by whisking together the ponzu, remaining soy sauce, sesame oil, remaining garlic, and a pinch of salt.  Slowly whisk in the peanut oil.  Set aside.

Heat a medium skillet with a light layer of peanut oil.  Season the steak with salt and pepper.  Cook it for 3-4 minutes per side in the skillet for medium rare.  Set the steak aside and let it rest.

Bring a pot of water to boil.  Season it liberally with salt, then add in the pieces of broccoli.  Let them cook for 2-3 minutes; until they are fork-tender but still maintain a bit of bite.  Drain them and either dunk them in an ice bath, or if you're feeling lazy like I was, run under ice-cold water to stop the cooking process.  Toss the broccoli, carrots, and red pepper with the dressing and plate.  Slice the steak and place it on top, garnishing with the scallion and the sesame seeds.